Spinach Salad Recipe

Wash and dry greens

Rinse the baby spinach and chopped romaine under cold water. Use a salad spinner or pat dry thoroughly with clean kitchen towels or paper towels so leaves are mostly dry.

Slice vegetables

Thinly slice the red onion; halve the cherry tomatoes; slice the cucumber into 1/4-inch half-moons. Place each prepared vegetable in separate small bowls or on a cutting board until assembly.

Hard-boil eggs

Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 6–10 minutes depending on thickness, turning as needed. Drain on paper towels, then chop into bite-sized pieces. Reserve a tablespoon of bacon fat if you want to make a warm bacon dressing (optional).

Toast pecans

In a dry skillet over medium heat, toast pecans for 3–5 minutes, stirring frequently, until fragrant and slightly darker. Watch carefully to avoid burning. Remove from heat and roughly chop once cooled.

In a large salad bowl, combine the dried baby spinach and chopped romaine. Toss gently to mix the greens evenly.

Scatter the halved cherry tomatoes, cucumber slices, and thinly sliced red onion over the greens in an even layer.

Add the quartered hard-boiled eggs, chopped bacon, and toasted pecans on top of the salad.

Sprinkle the grated or shaved parmesan evenly over the salad.

Drizzle about half of your chosen dressing (approximately 1/4 cup) over the salad, then toss gently to coat. Add more dressing to taste. If using a warm bacon vinaigrette, whisk 1 tablespoon reserved bacon fat with 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 2 tablespoons olive oil, salt and pepper to taste and warm briefly before drizzling.

Season with salt and freshly ground black pepper to taste. Serve immediately in individual bowls or family-style.